When we think of sushi, many people imagine only rolls filled with ingredients and sauces. However, at an omakase counter, the spotlight is on other types of sushi, which are much more focused on the cut, the rice and the produce.
In this guide we tell you what the main types of sushi are and what they are like at a traditional counter, where the chef prepares each piece in front of you and sets the pace of the experience.
Conveyor belt sushi: much more than “rolls”
The image of the “sushi roll” is relatively recent and corresponds more to the Westernised version of sushi than to what is served in many bars in Japan or in omakase restaurants.
In this context, sushi is understood as a succession of small bites, measured to the millimetre, where the combination of rice, fish and seasoning is just as important as the visual presentation.
That is why you will see that nigiri and sashimi constantly appear on bar menus, whilst large uramakis or overloaded rolls play a secondary role or are not part of the offering at all.
A Japanese restaurant in Granada focused on the counter
If you are interested in this type of sushi, which is more focused on the bar than on large rolls, you will be pleased to know that in our Japanese restaurant in Granada That is precisely the philosophy we work by. The experience centres on an omakase menu served at the chef’s station, where each piece of sushi is prepared to order.
Nigiri, the heart of traditional sushi
Nigiri is probably the most representative type of sushi at an omakase bar. It consists of a small, hand-moulded portion of vinegared rice topped with a carefully sliced piece of fish, seafood or another ingredient.
Unlike many rolls, nigiri is not usually covered in sauces; if anything, the chef may brush a thin layer of soy sauce or add a small amount of wasabi between the rice and the fish to balance the bite.
In an omakase menu it is usual for most of the courses to be nigiri of different fish and cuts: from more delicate pieces at the beginning to fatty fish nigiri or more intense preparations at the end.
This method allows you to appreciate the texture of the rice, the temperature, the fat content of the fish and the subtle nuances of flavour that would be lost in more complex dishes.
Omakase: when the chef chooses the types of sushi for you
At an omakase bar, you don’t choose the nigiri or the types of sushi from a menu. You sit down, trust the chef’s judgement and enjoy a meal carefully planned from start to finish. If you’d like to find out more about this concept, you can read our article on What is an omakase menu and how does it work?.
Sashimi: fish without rice that is leading the way
Sashimi is not technically sushi, as it does not contain rice, but it is a regular feature of a meal at a Japanese bar. It consists of precisely sliced pieces of fish or seafood served on their own, often at the start of the meal to showcase the ingredients.
In some omakase, very thin cuts, like usuzukuri, are combined with slightly thicker pieces, changing the mouthfeel even when it is the same fish.
This type of preparation helps the diner understand the quality and freshness of the fish before trying it in the form of nigiri. It also allows the chef to introduce local or seasonal fish that are not always offered in other formats.
Maki and futomaki: the rolls everyone knows
Maki are the most classic type of sushi roll: a sheet of nori seaweed wrapped around rice and one or more fillings in the centre, such as fish, vegetables or seafood.
Within this category, we find varieties such as hosomaki, which are thin rolls containing a single ingredient, and futomaki, which are thicker and contain various fillings.
In many à la carte restaurants, maki and futomaki make up a large part of the menu because they are visually appealing and easy to share. By contrast, at an omakase bar they are usually served in more limited quantities – as just a couple of courses on the menu – with the focus on balance rather than the quantity of ingredients.
You’ll rarely find rolls covered in sweet sauces or piled high with crunchy toppings in a traditional bar; when they do appear, they’re usually carefully chosen to complement the rest of the menu without overshadowing it.
Gunkan and other bite-sized treats designed for the bar
Gunkan is a type of sushi recognised by its “battleship” shape: an oval base of rice surrounded by a strip of nori seaweed, which forms a small bowl to hold the filling.
Thanks to this structure, the gunkan is ideal for ingredients that would be difficult to keep in place on a classic nigiri, such as fish roe, creamy mixtures or seafood tartares.
At the bar, gunkan are usually served as occasional bites that add a different texture and a more intense burst of flavour, often in the middle or towards the end of the menu.
Other forms you may come across include temaki – stuffed seaweed cones eaten by hand – although these are more commonly found in informal settings than in very traditional omakase experiences.
What types of sushi are served in an omakase like Yama?
In an omakase concept focused on the counter, the common thread of the menu is marked by nigiri and sashimi. The experience is built upon a succession of courses featuring different types of nigiri, some carefully measured futomaki and other special bites, with special attention given to pieces of fatty fish, shellfish and highly selected cuts.
This approach reflects a clear philosophy: rather than offering every possible type of sushi, the restaurant selects those styles that best showcase the ingredients and the skill of the sushi chefs.
The experience is built around small, carefully crafted dishes, where diners do not have to decide what to order, but simply let themselves be guided through a pre-planned menu.
How to get the most out of your sushi bar experience
Knowing the different types of sushi you’ll come across helps you get more out of your visit to the sushi bar, but there are a few simple gestures that make all the difference.
For example, eating each piece of nigiri in a single mouthful, letting the chef decide the order of the pieces, and avoiding adding extra soya sauce when it has already been brushed on are all ways of showing respect for the work that goes into each dish.
It’s also a good idea to note how the texture and temperature change between the sashimi at the start and the nigiri in the middle of the menu, or how formats such as futomaki or gunkan are occasionally incorporated to provide contrast.
Ultimately, understanding the types of sushi from the perspective of the omakase bar means seeing them not as isolated pieces, but as parts of a sequence designed so that the menu makes sense from beginning to end.
If you’re already familiar with the different types of sushi, learn how to eat them
Knowing which pieces might appeal to you at the sushi bar is just the first step. The second is knowing how to eat sushi in a way that shows respect for the chef’s work: how to use soya sauce, what to do with wasabi, or why many nigiri are eaten in a single mouthful. If you’d like to take that next step, we recommend our article how to eat sushi properly.
Live the experience first-hand
If all this has whetted your appetite and you’d like to try an omakase bar where nigiri and the ingredients take centre stage, we invite you to visit us in Granada. You can see photos, reviews from other diners and directions on our Japanese restaurant , and book your next visit to experience these types of sushi for yourself.